West Coast Imperial IPA
|
Double IPA
|
5.5 Gallons |
1.08 |
1.021 |
7.78 |
111.29 |
5.98 °L
|
1.8K |
5 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.023 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2016 9:35 PM |
Notes: |
|
Chicken Says (Bawk)
|
Dunkles Bock
|
5.5 Gallons |
1.073 |
1.018 |
7.23 |
25.61 |
14.24 °L
|
1.8K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 10.2 psi |
Creation
Date: 5/15/2019 11:40 AM |
Notes: NOTE: Melanoidin malt is not necessary if doing decoction mashing. |
|
Imperial Cookie Stout
|
Imperial Stout
|
2 Gallons |
1.085 |
1.023 |
8.07 |
27.36 |
50 °L
|
1.8K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.023 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 11/21/2018 1:45 PM |
Notes: |
|
Sea Buckthorn-lingonberry-rowanberry-beetroot Sour Ale
|
Mixed-Fermentation Sour Beer
|
19 Litres |
1.04 |
1.009 |
4.06 |
1.46 |
2.84 °L
|
1.8K |
0 |
|
|
Boil
Size: 19 Litres |
Boil Time: N/A |
Boil Gravity: 1.04 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/20/2018 5:02 AM |
Notes: Add ca. 100 ml sauerkraut juice to yeast starter. Pitch starter, let ferment and sour. Boil whole berries for 2 min in water to sanitize. Discard water, crush berries and add to beer. Juice a medium-sized beet, boil the juice to sanitize and add to beer. Package after a couple of weeks. |
|
Farmhouse Style Oat Braggot Heavy
|
Braggot
|
5 Gallons |
1.103 |
1.009 |
12.43 |
21.19 |
7.61 °L
|
1.8K |
0 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: Honey |
Priming Amount: N/A |
Creation
Date: 3/22/2018 10:34 PM |
Notes: Steep the spruce in either a separate kettle if possible. If you have a full lauter tun(I don't) you can filter mashed wort through the spruce at the bottom of the tun, my steep method is just to approximate this process whilst not having a real lauter process. Spruce and some other evergreen trees provide vitamin c(ascorbic acid) when steeped as a tea, this provides a slight sour flavor and helps keep the beer from going stale(oxidizing). When dry hopping also mash the juniper berries and dry "hop" those as well, either in the same bag or separate, depending on size of bag and fermenter. Add honey in two steps, half on the third day after fermentation begins, the rest after the 7th day. The end result should be floral, piney, and if you bottle condition I recommend using a strong flavored varietal honey as the priming sugar, as this flavor/aroma will show up when poured. Bottle as soon as possible once you have reached final gravity, I recommend an aging period of at least three months after bottling. |
|
Coffee Milk Stout
|
Imperial Stout
|
5.5 Gallons |
1.082 |
1.025 |
7.47 |
44.29 |
38.02 °L
|
1.8K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 9/29/2016 9:55 PM |
Notes: |
|
Simcoe Single Hop IPA
|
American IPA
|
40 Litres |
1.064 |
1.013 |
6.79 |
73.25 |
13.03 °L
|
1.8K |
1 |
|
|
Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
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: 9/14/2016 9:05 PM |
Notes: |
|
St. Hubbins Ale
|
Blonde Ale
|
4.25 Gallons |
1.054 |
1.013 |
5.41 |
23.17 |
5.15 °L
|
1.8K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/2/2012 6:39 PM |
Notes: |
|
Chocolate Rye Porter
|
Baltic Porter
|
10 Gallons |
1.091 |
1.027 |
8.38 |
30.27 |
13.59 °L
|
1.8K |
0 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 75 |
Mash Thickness: 1 |
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: 6/7/2015 2:41 PM |
Notes: |
|
B6D Irish Red Ale ▲ 05.15.15
|
Irish Red Ale
|
5.5 Gallons |
1.066 |
1.018 |
6.25 |
22.52 |
17.59 °L
|
1.8K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 66 ° F |
Priming Method: |
Priming Amount: N/A |
Creation
Date: 5/12/2015 4:17 PM |
Notes: ♦ BREW DATES: 05.15.15
Date: Brew Day • 05.15.15
15 min sparge 1.030
30 min sparge 1.038
45 min sparge 1.046
60 min sparge 1.048
Gravity End of Sparge • 1.048
Gravity End of Boil (OG) • 1.068
Date: Pitch Yeast • 05.16.15
Date: Cold Crash • 05.27.15 ◄
Gravity (FG) • 1.016 Actual
Date: Keg Day • 06.05.15 Projected
Drafted Who’s House • Dan's
♦ SESSION NOTES:
Mistake: Had the main breaker panel replaced 05.27.15 caused fermentor to warm by 10°. When cilling again it sucked up the sanitizer from the airlock jaw. Can't tell the difference.
♦ STANDARD BREWING NOTES:
Create 8 gallons sparge water. ☼ Bring to 154° strike temperature. ♦ Add tablespoon 5.2 pH balancer. ♦ Prime pump. Push water through hose.
Add grain – Sparge at 153° for 60 minutes (Minimum 60)
(One gallon loss during sparge process)
☼ Water burn rate: 1 gallon per hour.
Drain GRAIN from kettle. Adjust water height of (7 gallons)
♦ Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add tablespoon 5.2 pH balancer
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
15 minutes – Add Immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient
FERMENTOR:
♦ Check to see if nozzle is pointed upwards
♦ KEGGING NOTES:
Purge oxygen with CO2. Chill keg 24 hours before force carbonation. Force Carbonation Calculator: 20 psi 4 days Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales
♥ DRINKABILITY: What did you like about it. Sample Date:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Page 129 by Jamil Zainasheff and John Palmer
Pitch 2 Irish Ale Yeast WLP004
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
COST OF MATERIAL:
Product Unit Price Quantity Total
Abbey Ale Yeast $ 6.00 2 $ 12.00
East Kent Goldings 8 oz $ 11.00 1 $ 11.00
UK Pale Ale Malt 1 lb $ 1.40 11.25 $ 15.75
C 40 Malt 1 lb $ 1.40 0.33 $ 0.46
C 120 Malt 1 lb $ 1.40 0.33 $ 0.46
Roasted Barley Organic 1 lb $ 1.50 0.33 $ 0.50
Subtotal $ 40.17
Phantom Ales Powered by SalesVu
www.SalesVu.com |
|
Dubbel Your Pleasure
|
Belgian Dubbel
|
19 Litres |
1.064 |
1.012 |
6.8 |
10.35 |
12.31 °L
|
1.8K |
0 |
|
|
Boil
Size: 7.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.161 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/24/2015 2:53 PM |
Notes: HOP NOTES: Recipe calls for 42g of Styrian Goldings, Fuggles, or Willamette hops (boiling) to achieve 7.5HBU (210MBU).
>Boil the malt extract and boiling hops for 60mins
>Add Irish moss for final 10mins
>Aarate wort very well
>Pitch yeast at 21C
>Ferment at 21C for about 1 week or when fermentation shows signs of calming and stopping
>Prime with sugar and bottle or keg when fermentation is complete
>Although this brew will be ready for your enjoyable indulgence 2-4 weeks after bottling, it ages well at cellar temperatures. |
|
Wheat-Oats Ale
|
American IPA
|
28 Litres |
1.054 |
1.01 |
5.79 |
64.52 |
3.78 °L
|
1.8K |
1 |
|
|
Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 3.1 |
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: 3/25/2015 10:12 AM |
Notes: |
|
Northern Brewer Oktoberfest
|
Oktoberfest/Märzen
|
5.5 Gallons |
1.056 |
1.014 |
5.55 |
0 |
8.94 °L
|
1.8K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 66.6 |
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: 3/13/2015 5:43 AM |
Notes: |
|
Ozarks IPA
|
Imperial IPA
|
6 Gallons |
1.074 |
1.014 |
7.83 |
60.24 |
8.62 °L
|
1.8K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 80 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/21/2014 2:04 AM |
Notes: whirlpool at 0 until you reach 180, then chill, use an 8 gallon fermenter, fill as much as possible, ferment for 7 days, raise temp to 70 then pull off yeast and dry hop for 7 more days, pull into keg or kegs and cold crash at 34 for 7 days, pull into serving keg, purge then set pressure to 12 for 7 more days.
at this point you should have close to 5 gallons, enjoy |
|
Half Wild Mead
|
Dry Mead
|
5.5 Gallons |
1.122 |
1.006 |
15.23 |
0 |
11.35 °L
|
1.8K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 15 |
Boil Gravity: 1.224 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/5/2014 11:39 PM |
Notes: Bring 3 gallons water to boil, add malt extract, chalk and Irish Moss, boil 15 min, remove from heat, add honey, steep, cool, aerate and pitch yeast.
Brewed 4-22-2005
OG 1.120
FG 1.022 |
|
Surly's Todd The Axe Man Clone
|
American IPA
|
1.75 Gallons |
1.077 |
1.017 |
7.77 |
63.39 |
5.67 °L
|
1.8K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/16/2016 7:47 PM |
Notes: |
|
All Grain Tetley's Styled
|
Special/Best/Premium Bitter
|
19 Litres |
1.044 |
1.009 |
4.56 |
33.4 |
7.94 °L
|
1.8K |
0 |
|
|
Boil
Size: 27.2 Litres |
Boil Time: 75 |
Boil Gravity: 1.031 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: Forced |
Priming Amount: N/A |
Creation
Date: 5/17/2017 8:54 AM |
Notes: |
|
Masterful Dunk Oreo Stout - Extract
|
Imperial Stout
|
5 Gallons |
1.102 |
1.029 |
9.53 |
20.42 |
37.97 °L
|
1.8K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.169 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/26/2017 8:17 PM |
Notes: Original Recipe:
https://www.brewersfriend.com/homebrew/recipe/view/457958/masterful-dunk-oreo-stout
Converted to extract because i am not setup for all-grain. Few alterations to the grain bill to accommodate the liquid malt in place of 2 row, and lowered the flaked oats to be more proportionate. Not making an oatmeal stout here...
chose an irish ale yeast because i was familiar with it from FRIZ, enjoy the flavor profile.
SPECIAL INSTRUCTIONS FOR OREOS:
(To be amended)
separate the cookies, scrape out the cream. liquefy the cream. Uncrushed cookies go in the boil at 20. Liquid cream (at room temp) goes in at 10. May amend to 5 to be with lactose.
I was warned the oils in the cookies may affect my head, so will have to watch for that. in future may look in to a way around this. was told simply not to use the cream, but we know that's not an option ;) |
|
Franziskaner Hefe Weisse 3.5g
|
Weizen/Weissbier
|
3.5 Gallons |
1.052 |
1.014 |
5.09 |
12.65 |
3.63 °L
|
1.8K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/21/2014 3:06 AM |
Notes: Ferment 10 days at 64-68 degrees |
|
Hepne Brygg #13
|
Imperial IPA
|
23 Litres |
1.074 |
1.015 |
8.17 |
93.59 |
9.46 °L
|
1.8K |
1 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2014 9:17 AM |
Notes: 3 ts CaSo4 (gypsum). 5 liter starter med 2 pakker gjær, eventuelt 2 pakker US-05.
Gjæres totalt 21 dager. Start gjæring på 18 grader, hev til 19 etter stormgjæring og videre til 20 etter 14 dager. Tørrhumles etter ca. 1 uke. Legg til ny humle med 5 dager igjen av gjæringen. Etter 21 dager senkes temperaturen til 2-4 grader i 2 døgn før det tappes på flasker. |
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