|
Dr Smurto´s
|
American Pale Ale
|
50 Litres |
1.058 |
1.01 |
6.18 |
41.19 |
7.76 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
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: 11/28/2014 9:01 PM |
| Notes: |
|
|
Tessellation
|
American Pale Ale
|
26 Litres |
1.052 |
1.013 |
5.14 |
27.06 |
4.68 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/22/2014 6:19 AM |
| Notes: |
|
|
OC. Marzen
|
California Common Beer
|
5 Gallons |
1.084 |
1.022 |
8.16 |
67.49 |
19.54 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
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: 5/24/2015 11:32 PM |
| Notes: |
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Thanksgiving Pale Ale
|
California Common Beer
|
5.5 Gallons |
1.063 |
1.012 |
6.69 |
0 |
9.56 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
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: 9/23/2015 5:41 PM |
| Notes: |
|
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Boh Pils (50L)
|
Bohemian Pilsener
|
48 Litres |
1.05 |
1.012 |
5.06 |
40.22 |
3.88 °L
|
1.2K |
0 |
|
|
Author:
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Patricio
|
|
| Boil
Size: 54 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 85 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/9/2014 8:17 PM |
Notes: 90 minute hops are FWH.
Traditional fermentation: Start fermentation at 6℃ and allow to increase to a max of 10℃. Maintain for 5 - 8 days. Once 80% of desired attentuation is achieved start reducing temp by 0.5℃ per day until temp is 4℃. Transfer to keg with spunding valve and place in keezer for at least one month to finish. Hold until fermentation is finished. Transfer to serving keg.
Alternative fermentation: Start fermentation at 6c and allow to rise to a max of 10c. Hold at 10c until close to FG (6-8 days) and then increase to 16-20c for accelerated maturation. Hold until FG is achieved and no diacetyl is present (2-3 days) and then crash to -1c. Transfer to keg and hold at -1 for 1 week. Transfer to serving keg. |
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Licorice Barley Wine
|
English Barleywine
|
3.5 Gallons |
1.102 |
1.026 |
10.05 |
43.76 |
22.56 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 77 |
Mash Thickness: 1.4 |
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: 12/28/2016 6:07 AM |
| Notes: |
|
|
#2 DOBLE IPA
|
Double IPA
|
30 Litres |
1.08 |
1.015 |
8.53 |
66.74 |
6.03 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 44.79 Litres |
Boil Time: 75 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 1.85 bar |
Creation
Date: 9/19/2021 10:04 AM |
Notes: _Primer dry hop a 1.022 gravity con levadura activa a 20ºc, 48 gr de Columbus, 30 gr de magnum.
01/10/22 faltando dos puntos para llegar a FG, purgamos levas y restos de lúpulo antes de hacer el nuevo dry hop |
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Mothers Milk Chocolate Milk Stout
|
American Stout
|
23 Litres |
1.062 |
1.011 |
6.68 |
24.61 |
41.1 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 37.75 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 2.18 bar |
Creation
Date: 6/10/2021 11:30 PM |
| Notes: |
|
|
Shiner Bock Clone
|
Helles Bock
|
5 Gallons |
1.044 |
1.011 |
4.33 |
21.09 |
12.96 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/9/2021 1:31 PM |
Notes:
Spoetzl Brewery: Shiner Bock clone
(5 gallons/19 L, all-grain)
OG = 1.043 FG 1.010
IBU = 17 SRM = 16 ABV = 4.3%
Ingredients
3 lbs. (1.36 kg) 6-row pale malt
3 lbs. (1.36 kg) Vienna malt (4 °L)
2.66 lbs. (1.21 kg) corn grits
0.66 lbs. (0.29 kg) crystal malt (60 °L)
3 oz. (86 g) roasted barley (500 °L)
4.62 AAU Brewer’s Gold hops (60 min.) (0.6 oz./16 g at 8% alpha acids)
1 tsp. Irish moss
1/2 tsp. yeast nutrient
White Labs WLP940 (Mexican Lager) or Wyeast 2247 (European Lager) yeast (4 qt./4L starter)
7/8 cup (175 g) dextrose (if priming)
Step by Step
In a large kitchen pot, mix corn grits and 5 oz. (141 g) of the 6-row malt with 3.3 qts. (3.1 L) of 159 °F (71 °C) water to make a cereal mash. Hold cereal mash at 148 °F (64 °C) for 15 minutes. While cereal mash is resting, pour the rest of the grains into your brew kettle and mash in to 140 °F (60 °C). Use about 1.66 gallons (6.3 L) of water for an initially thick mash. Heat the cereal mash to a boil, stirring constantly, and boil for 30 minutes. After boiling the cereal mash, add it to the main mash and adjust temperature with water to 152 °F (67 °C). This should bring your mash thickness into the normal range. Mash for 45 minutes, then heat mash to 165 °F (74 °C). Stir frequently, and expect the temperature to keep climbing a bit after you shut off the heat. (Any temperature under 170 °F/77 °C is fine). Recirculate until wort is clear, then collect about 5 gallons (19 L) of wort, sparging with water sufficiently hot to keep grain bed between 165–170 °F (74–77 °C). Add 1.5 gallons (6 L) of water and boil wort for 90 minutes, adding bittering hops for final 60 minutes. Add yeast nutrient and Irish moss with 15 minutes left in the boil. Cool wort quickly to 54–65 °F (12–18 °C), aerate well and pitch yeast sediment from yeast starter. Ferment at 54 °F (12 °C) for 10–12 days, then let temperature raise to 60 °F (16 °C) for a diacetyl rest. This should take about 2 days, but taste beer before cooling. Rack beer to secondary fermenter and cool beer to 32–40 °F (0–4 °C). Lager for 30–45 days.
Partial mash option: Substitute the 6-row pale malt, Vienna malt, and corn grits in the all-grain recipe with 2.8 lbs. (1.3 kg) Briess light liquid malt extract, 1.9 lbs. (0.86 kg) brewer’s corn syrup, 0.25 lb. (0.11 kg) 6-row pale malt, and 1 lb. (0.45 kg) Munich malt (10 °L). Heat 1.75 gallons (6.6 L) of water in your brewpot and 3 quarts (2.8 L) of steeping water in a separate 6–8 qt. (6–8 L) pot. Place crushed grains in a steeping bag. When steeping water reaches 169 °F (76 °C), turn off heat and begin steeping grains. The temperature of the “steep” should drop to around 158 °F (70 °C). When the temperature of the steeping water falls to 148 °F (64 °C), remove grain bag from steeping water. Do not rinse grains with water or squeeze bag. Add “grain tea” from the steeping pot to your brewpot and heat to a boil. Once boiling, shut off heat and stir in malt extract. Boil for 60 minutes, adding hops once initial foaming subsides. Add corn syrup for the last 15 minutes of boil, stirring well to avoid scorching. Cool and top off to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.
Written by Chris Colby
Issue: July-August 2004 |
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Christmas 2020 NEIPA
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Specialty IPA: New England IPA
|
5.5 Gallons |
1.076 |
1.02 |
7.29 |
48.46 |
7.38 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.03 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 64 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 90 ° F |
Priming Method: co2 |
Priming Amount: 10.2 psi |
Creation
Date: 12/1/2020 4:54 AM |
| Notes: |
|
|
Sour Pina Colada
|
Berliner Weisse
|
25 Litres |
1.04 |
1.006 |
4.43 |
20.2 |
3.15 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 83 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/16/2020 4:01 AM |
| Notes: |
|
|
Coffee Red Ale
|
Specialty IPA: Red IPA
|
5.5 Gallons |
1.063 |
1.011 |
6.71 |
53.41 |
17.61 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 60 |
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: 1/20/2019 9:27 PM |
| Notes: |
|
|
L'Internationale
|
Saison
|
21 Litres |
1.044 |
1.007 |
4.89 |
31.1 |
3.05 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 2.7 |
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: 8/27/2018 8:07 AM |
| Notes: |
|
|
Orange Cream Ale
|
Cream Ale
|
11 Gallons |
1.053 |
1.009 |
5.72 |
12.02 |
3.47 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 81 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2018 8:17 PM |
| Notes: |
|
|
SOJ
|
Specialty IPA: New England IPA
|
2.75 Gallons |
1.068 |
1.017 |
6.76 |
34.41 |
4.89 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 71 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/23/2017 3:45 PM |
| Notes: |
|
|
Dr. Rudi
|
American IPA
|
5.3 Gallons |
1.06 |
1.015 |
5.93 |
52.82 |
3.84 °L
|
1.2K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/3/2016 5:21 PM |
| Notes: |
|
|
Deez Nutz
|
American IPA
|
21 Litres |
1.057 |
1.014 |
5.67 |
48.53 |
12.67 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 79 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/29/2016 9:01 PM |
| Notes: |
|
|
Rodrigo Niver Ale (v2022.12)
|
Kölsch
|
30 Litres |
1.048 |
1.009 |
5.12 |
28.36 |
7.55 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 90 |
Boil Gravity: 1.095 |
Efficiency: 70 |
Mash Thickness: 3.125 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2015 7:33 PM |
Notes: Pilsner Urquell Cover
Decocção dupla (dupla sacarificação) |
|
|
ToK's Dark Old Ale
|
Old Ale
|
20 Litres |
1.084 |
1.021 |
8.16 |
48.63 |
30.62 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 5,5 g sukker/l |
Creation
Date: 5/19/2015 1:16 PM |
| Notes: Kjøl ned vørter til 17 grader før pitching av gjær. |
|
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Bakke Brygg Enkel 25 L
|
Trappist Single
|
25 Litres |
1.047 |
1.007 |
5.31 |
30.7 |
6.21 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: Sukkerlake |
Priming Amount: 7,5 g sukker/L |
Creation
Date: 8/23/2014 8:33 AM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
Mesking på 65 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 17 grader før pitching av gjær.
Start gjæring på 18 grader og la stige gradvis til 22 grader ila. 4 dager. Hold på 22 grader til FG er stabil. Senk deretter til 20 grader før tapping (totalt 14 dager gjæring).
Gjæralternativer: WLP530, Safbrew BE-256 |
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