90 Minute - White Cherry IPA
|
Specialty IPA: White IPA
|
5 Gallons |
1.065 |
1.017 |
6.3 |
64.56 |
5.02 °L
|
1.4K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/30/2017 11:30 PM |
Notes: Add 2.5 pounds of cherries for every gallon of beer. |
|
Roaring Table Tuba Solo Hazy IPA
|
Specialty IPA: New England IPA
|
19 Litres |
1.081 |
1.024 |
7.55 |
61.42 |
6.28 °L
|
1.4K |
0 |
|
|
Boil
Size: 34 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 72 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 1.26 bar |
Creation
Date: 3/2/2022 10:26 PM |
Notes: https://beerandbrewing.com/recipe-roaring-table-tuba-solo-hazy-ipa/
DIRECTIONS
Add the rice hulls to the milled grains and mash at 153°F (67°C) for 1 hour, targeting a pH of 5.3. Run off into the kettle, sparging and topping up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops and sugars according to the schedule. After the boil, conduct a whirlpool step: Stir to create a vortex; when the wort has cooled to 180°F (82°C), add the whirlpool hops and steep for 30 minutes. Chill to 64°F (18°C), aerate thoroughly, and pitch the yeast. Ferment at 66°F (19°C) for the first 3–4 days, then add the first dry hops and allow the temperature to free rise. At terminal gravity, lower to 60°F (16°C), dump the yeast, then add the second dry hops around Day 10. After 3 more days, crash, package, carbonate, and give it another week to condition.
BREWER’S NOTES
We target a 4:1 chloride-to-sulfate ratio, using sodium chloride and potassium chloride to keep calcium below 50 ppm. Target a post-boil pH around 5. Avoid oxygen at all costs. |
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Shenfield Shed Landlord Premium
|
Ordinary Bitter
|
23 Litres |
1.045 |
1.01 |
4.64 |
38.4 |
7.82 °L
|
1.4K |
4 |
|
|
Boil
Size: 31.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 78 |
Mash Thickness: 2.75 |
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: 8/27/2021 8:24 AM |
Notes: 18c Pitch yeast, raise to 20c |
|
Downtown Brown
|
British Brown Ale
|
23 Litres |
1.051 |
1.011 |
5.26 |
27.85 |
10.81 °L
|
1.4K |
1 |
|
|
Boil
Size: 37.74 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18.3 ° C |
Priming Method: co2 |
Priming Amount: 1.47 bar |
Creation
Date: 7/15/2021 8:43 PM |
Notes: A Wisconsin staple, this English nut brown ale clone is likely more authentic with London ale yeast- but the Denny's favorite 50 yeast makes the mouthfeel more rich without being sweet.
For dry yeast, S04 or nottingham at 62-64 degrees would work.
https://newglarusbrewing.com/beers/ourbeers/beer/fat-squirrel |
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Maple Chocolate Coffee Vanilla Imperial Milk Stout
|
Imperial Stout
|
2.5 Gallons |
1.077 |
1.021 |
7.36 |
37.25 |
43.81 °L
|
1.4K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 60 |
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: 9/8/2018 8:47 PM |
Notes: |
|
Smorgasbord - Hazy Pale Ale
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.063 |
1.019 |
5.87 |
65.32 |
6.4 °L
|
1.4K |
0 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/21/2018 1:50 AM |
Notes: Brewing on Brewer's Edge Mash & Boil
1. Started with 4 gallons of distilled water and added all salts listed to Mash - heated to 167F and hit mash temp perfectly on mash in
2. Mashed normally for 60 mins with a brief recirc using a pump at 30 mins.
PH - 5.2
3. Mashed out at 170 for 10 mins then sparged with room temp jugs of RO - ~3.75 gallons
4. Boiled and followed hop schedule and whirlpool.
5. Cooled and transferred to fermenter. Set in chamber and cooled to 66 to pitch decanted 1318 starter
6. Fermentation activity in a few hours. Dry hopped day 3 then let ferment for 10 days before crash cooling with co2 filled balloons on the blowoff. Took about 1-2 fills/day
7. Closed transferred to keg with loose dry hop 2 in it. Used a clear beer draught system. Let the beer sit at room temp for 24 hours.
8. Put on co2 at 2.3 lbs
|
|
Saturday Morning Cartoons
|
American Brown Ale
|
5.5 Gallons |
1.104 |
1.025 |
10.43 |
35.09 |
34.43 °L
|
1.4K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 72 |
Mash Thickness: 1.3 |
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: 2/5/2018 12:58 AM |
Notes: |
|
Cobbler Aussie Lager - Pride Of Aus (With Dex)
|
International Pale Lager
|
19 Litres |
1.041 |
1.005 |
4.65 |
26.75 |
4.53 °L
|
1.4K |
0 |
|
|
Boil
Size: 27.2 Litres |
Boil Time: 90 |
Boil Gravity: 1.02 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 10 ° C |
Priming Method: Forced |
Priming Amount: N/A |
Creation
Date: 10/9/2016 9:58 PM |
Notes: |
|
Wit Beer
|
Witbier
|
6.5 Gallons |
1.046 |
1.007 |
5.13 |
19.97 |
3.59 °L
|
1.4K |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: dextrose |
Priming Amount: 1 cup |
Creation
Date: 5/3/2016 11:58 PM |
Notes: |
|
Oktoberfest
|
Oktoberfest/Märzen
|
5.5 Gallons |
1.062 |
1.015 |
6.12 |
30.34 |
18.39 °L
|
1.4K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2015 6:35 AM |
Notes: |
|
Gunner ESB
|
Extra Special/Strong Bitter (ESB)
|
5 Gallons |
1.053 |
1.015 |
4.94 |
41.29 |
12.63 °L
|
1.4K |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/7/2015 12:27 PM |
Notes: |
|
APA - 15% Crystal, 148 Mash
|
American Pale Ale
|
1 Gallons |
1.048 |
1.013 |
4.51 |
45.71 |
11.1 °L
|
1.4K |
1 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: dose each bottle |
Priming Amount: N/A |
Creation
Date: 1/16/2015 11:14 PM |
Notes: goal is to have a high crystal malt profile without sweetness - 15% crystal, low mash profile |
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Maris Otter W/Simcoe SMaSH APA
|
American Pale Ale
|
3.25 Gallons |
1.054 |
1.013 |
5.4 |
40.81 |
6.01 °L
|
1.4K |
1 |
|
|
Boil
Size: 4.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: Corn sugar |
Priming Amount: 2.9 oz |
Creation
Date: 3/28/2017 8:33 PM |
Notes: Starter made from 1.5 L water and 100g light DME, boiled down to 1L. Make starter Friday morning, into fridge Sunday morning, brew Monday.
Pour from 8 gal to sanitized 5 gal kettle post boil so it will fit in ice bath.
Speaking of, buy more ice beforehand!
Cool to 65, whirlpool for 20 minutes, siphon from kettle to fermenter (through strainer?)
Ferment @ 65 until SG stable for 3 days, raise to 68 for diacetyl rest for 3 days. Then bottle! |
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Golden Summer V4
|
Standard/Ordinary Bitter
|
22 Litres |
1.039 |
1.01 |
3.86 |
25.6 |
6.17 °L
|
1.4K |
2 |
|
|
Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 6/28/2013 8:48 AM |
Notes: |
|
25B - Table Saison
|
Saison
|
24 Litres |
7.774 |
0.793 |
3.65 |
16.27 |
3.74 °L
|
1.4K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 7.2 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/15/2018 3:49 PM |
Notes: Apparently BF doesn't know about table saison. BJCP has table/standard/super split within their description with table saison being between 3.5 and 5% ABV. I'm going for the low end of that for a truly sessionable table beer.
http://www.bjcp.org/style/2015/25/25B/saison/ |
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Standard English Pale Ale
|
Special/Best/Premium Bitter
|
12 Litres |
1.042 |
1.009 |
4.31 |
26.7 |
6.5 °L
|
1.4K |
0 |
|
|
Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: Sugar |
Priming Amount: N/A |
Creation
Date: 9/18/2015 10:10 PM |
Notes: |
|
"Traditional" Norwegian Mead
|
Semi-Sweet Mead
|
19 Litres |
1.111 |
1.001 |
14.35 |
0 |
4.67 °L
|
1.4K |
0 |
|
|
Boil
Size: 11 Litres |
Boil Time: 20 |
Boil Gravity: 1 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/25/2019 1:12 PM |
Notes: I`m primarily using Heather honey in my mead. At least 60/40 when I use a mix of Heather and Flower honey.
2 liter starter @1.04SG, 2 stage.
Filipendula ulmaria ( called Mead spice locally ) was traditionally used as "flavoring", and is this brews source of tannin. Caution; Filipendula ulmaria is a natural source of salicylic acid. Steep the Filipendula ulmaria in 1 liter of water so that it makes a strong, pungent tea. Add the tea to the fermentor the 3rd day.
Add commercially prepared Apple Must/ Apple Juice ( without preservatives like Potassium Sorbate, Ascorbic Acid is ok tho ) to the fermentor the 3rd day. The pectinase will help break down any pectin.
Leave to ferment for 30 days. Store for an additional year after botteling. Enjoy =)
End notes:
It was, to my best knowledge, uncommon to use hops in mead. Nor was it common to use any kind of malt. Hops, malt and Achillea millefolium ( a hops substitute, called Beer king locally ) was most commonly use for brewing beer ( beer was for every day use and mead for special occasions ).
You could add a small amount of clove, ginger and nutmeg to make the brew spiced as well ( I use these spices with restraint as I do not want my mead to taste like gingerbread ). Boil the spices for 15 minutes and let the Filipendula ulmaria flowers steep to make the tea.
Carbonation was also rare at best, and then only lightly ( due to lack of pressure proof containers ). |
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BassClef - Strawberry Rhubarb Gose (Kettle Sour)
|
Berliner Weisse
|
5.5 Gallons |
1.041 |
1.009 |
4.22 |
14.46 |
3.88 °L
|
1.4K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 64 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/3/2019 8:54 PM |
Notes: Mash and Boil for 15min before pitching Lactobacillin and closing for 100deg hold (24hrs)
10bil cultures per capsule
190-200bil culture recommended pitch rate
20capsules per 5gal. |
|
Hopquila IIPA
|
Imperial IPA
|
5 Gallons |
1.075 |
1.019 |
7.38 |
31.77 |
11.41 °L
|
1.4K |
1 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.15 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/18/2015 3:15 PM |
Notes: 6lbs LME is a late addition (15min). |
|
Vienna
|
Vienna Lager
|
11 Gallons |
1.051 |
1.012 |
5.15 |
18.33 |
8.74 °L
|
1.4K |
0 |
|
Author:
|
|
testingapril
|
|
Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2015 12:49 PM |
Notes: |
|
|
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