Kolsch II
|
Kölsch
|
5.5 Gallons |
1.054 |
1.014 |
5.33 |
30.21 |
4.79 °L
|
2.9K |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 63 ° F |
Priming Method: CO2 |
Priming Amount: 8lbs |
Creation
Date: 3/5/2013 12:27 AM |
Notes: Treat mash and sparge water with lactic acid to reach 5.2% |
|
Sour Wheat
|
Berliner Weisse
|
20 Litres |
1.036 |
1.002 |
4.51 |
4.4 |
2.35 °L
|
2.9K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 75 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/28/2014 9:01 AM |
Notes: 20141230 - 1.002
200g sugar |
|
French Oak Honey Barleywine
|
American Barleywine
|
5 Gallons |
1.136 |
1.033 |
16.06 |
68.42 |
20.31 °L
|
2.9K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/12/2016 2:37 PM |
Notes: 3 more lbs amber lme
2 more lb dextrose
.5oz more Kent golding hops 30 min boil
0.5 oz more cascade hops at 15 min boil |
|
Zeitgeist Clone
|
Clone Beer
|
5.25 Gallons |
1.045 |
1.007 |
4.99 |
33.07 |
28.79 °L
|
2.9K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/31/2016 9:57 PM |
Notes: Brew Dog says the SRM is 60??? |
|
La Fin Du Monde
|
Belgian Blond Ale
|
5.5 Gallons |
1.061 |
1.013 |
6.26 |
37.36 |
9.36 °L
|
2.9K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: sugar |
Priming Amount: 4.75 oz |
Creation
Date: 7/7/2017 7:51 PM |
Notes: |
|
Blond Ale
|
Blonde Ale
|
20 Litres |
1.046 |
1.008 |
5 |
22.6 |
5.03 °L
|
2.9K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 72 |
Mash Thickness: 2.5 |
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: 7/6/2017 5:19 PM |
Notes: Maceración escalonada iniciando a 64 grados durante una hora para luego pasar a 70 grados durante treinta minutos y finalizar con Mash Out a 75 grados durante 15 minutos. Recircular el macerado sobre la cama de grano de ser posible, hasta lograr un líquido limpio. Trasvasar a la Olla de Hervido y encender el fuego. Hervir durante 60 minutos fuerte y vigoroso. Agregar lúpulo de amargor al inicio (60 min) y lúpulo de sabor luego de 40 minutos de hervido (20 min). Apagar el fuego, hacer Wirlpool y dejar reposar por al menos 15 minutos. Enfriar hasta 20 grados e inocular la levadura. Fermentar a 18 grados. Al séptimo dia y una vez que la actividad del airlock ha cesado, purgar levadura y pasar a temperatura de maduración (lo más bajo posible). |
|
(2016-05-02) Vienna Lager
|
Vienna Lager
|
6 Gallons |
1.052 |
1.008 |
5.74 |
25.95 |
13.46 °L
|
2.9K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.039 |
Efficiency: 75 |
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: 4/28/2016 2:40 PM |
Notes: Pitched 4 packs yeast. 40min single decoction.
3rd Place - 2008 Colorado State Fair Homebrew Competition. Results are no longer posted online. |
|
Vanilla Coffee Cream Ale
|
Cream Ale
|
5 Gallons |
1.05 |
1.01 |
5.32 |
19.92 |
4.63 °L
|
2.9K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/28/2015 3:34 AM |
Notes: 1 tsp of irish moss at 15 minutes left in the boil.
Fine with gelatin at cold crash.
5 oz medium roast local coffee beans and 5 oz coarse ground medium roast local coffee beans in hop sack suspended in beer for 2 days max.
2 tbsp mexican vanilla extract from Penzeys at kegging/bottling. |
|
Brooklyn Lager Clone
|
International Pale Lager
|
22 Litres |
1.053 |
1.016 |
4.92 |
28.22 |
7.71 °L
|
2.9K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 75 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 11 ° C |
Priming Method: dme |
Priming Amount: 171.5 g |
Creation
Date: 9/20/2019 7:36 AM |
Notes: Oppskrift fra Byo.com med tilpassinger fra eget lager :-)
- Kjøles ned til 13 grader og tilsetter så gjær.
- Reduseres til 11 grader nå en ser at gjæring har startet.
- Mot slutten av gjæringstiden kan temperatur settes til 16 grader om i to døgn.
- Når gjæring er ferdig skal ølet stå på 2.2 grader i en uke.
- Så tilsette tørrhumlen for en uke til...
- Flaskes med vørter. 1,45 liter Gyle må tas ut.
|
|
Schwartz
|
Schwarzbier
|
11 Gallons |
1.05 |
1.009 |
5.4 |
24.74 |
29.16 °L
|
2.9K |
2 |
|
|
Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 72.5 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/1/2016 6:45 PM |
Notes: First place - War of the Wortz - German Dark Lager
Thrid place - NJ State Fair Home Brew Competition - German Dark Lager
sencond place - Motown Mash - German Dark Lager |
|
Duroc Oyster Extra Stout
|
Foreign Extra Stout
|
22 Litres |
1.058 |
1.012 |
6.25 |
30.84 |
42.03 °L
|
2.9K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2016 10:44 AM |
Notes: Usar 2 pacotes de Fermento Nottingahm Ale Yeast, 22 gramas.
Usar 1/2 kg de ostras com a casca escovada, mas inteiras. Preferencialmente frescas.
|
|
German Wheat Beer
|
Weissbier
|
5.7 Gallons |
1.046 |
1.006 |
5.31 |
11.63 |
3.6 °L
|
2.9K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: Honey in boiled water |
Priming Amount: 1/2 cup |
Creation
Date: 1/19/2017 10:39 PM |
Notes: Plan to pitch 2 packs of rehydrated SAFALE WB-06. Chosen for the style, and ability to ferment at my ideal temp range of 70-74. I want to get the banana esters typical of a good German Hefe Weisen.
Expect to ferment 4-7 days in primary.
Will monitor gravity starting day 4, when it stabilizes at 1.008 (corrected) or less, will cold crash for 2-3 days.
Expect to bottle 5 gallons after boil off, cooling, trub loss, fermenter loss, bottling losses.
Bottle condition. Boil 0.6 cup honey in 1.5 cups water and put in bottling bucket xfering beer from fermenter. |
|
MacEanruig's Wild Highlander
|
Strong Scotch Ale
|
5.5 Gallons |
1.142 |
1.036 |
13.99 |
25.08 |
24.59 °L
|
2.9K |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
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: 9/12/2012 5:36 PM |
Notes: Wort taken from the first runnings of Base Parti-gyle for Wee Heavy.
Take 1 gal and boil down to 1 qt. for kettle carmelization at around 230 degrees. |
|
Citra Rye Pale Ale
|
No Profile Selected |
5 Gallons |
1.046 |
1.011 |
4.48 |
75.47 |
9.12 °L
|
2.9K |
2 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
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: 11/4/2011 4:16 PM |
Notes: 15 min citra hop addition is first wort hopping.
Initial plan is to use saved yeast from Apple IPA (1275), if the starter does not work then Safale 05 is a backup.
Cranberries will be a week 1 decision. |
|
A Dark Pap Fountain
|
Dunkelweizen
|
5.4 Litres |
1.058 |
1.014 |
5.76 |
16.18 |
12.13 °L
|
2.9K |
1 |
|
|
Boil
Size: 7.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Krausening |
Priming Amount: N/A |
Creation
Date: 4/18/2013 7:59 PM |
Notes: A part of the first wort is caramelised. SRM should be a bit higher.
Pitch at 15°C. Don't let it get above 18°C in the first 2 days or above 19°C in the first 4 days. |
|
Sauerkraut & Bratwurst - Lichtenhainer
|
Lichtenhainer
|
50 Litres |
1.052 |
1.008 |
5.85 |
0 |
4.99 °L
|
2.9K |
0 |
|
Author:
|
|
JohnnyAH
|
|
Boil
Size: 56 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 69 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/16/2017 2:36 PM |
Notes: Pre-pitch souring with Lacto P. <15b cells for 36 hours.
PH: 3.55 after 36 hours.
Pitched WLP644 - low-mid count vial in 2l starter @ 22C
updated 2017-04-18 |
|
Walking On Water
|
American IPA
|
8.5 Gallons |
1.081 |
1.027 |
7.05 |
69.88 |
5.32 °L
|
2.9K |
0 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 83 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2018 6:53 PM |
Notes: |
|
Creamy Donut Pastry Stout
|
Russian Imperial Stout
|
10 Litres |
1.118 |
1.039 |
10.41 |
71.91 |
43.6 °L
|
2.9K |
0 |
|
|
Boil
Size: 15 Litres |
Boil Time: 180 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/18/2020 10:27 AM |
Notes: 15 min Boil > 10g Cardemomme
Day 7 - 1 Vanilla Pod
Day 7 - 2 Cinnamon Sticks
Day 7 - 1 Lor'ann Butterscotch Extract
Day 7 - 1 Lor'ann Cake Batter Extract
|
|
Scottish Ale 80/- !!!
|
Scottish Export
|
42 Litres |
1.051 |
1.009 |
5.5 |
24.96 |
16.2 °L
|
2.9K |
0 |
|
|
Boil
Size: 52 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2016 4:07 PM |
Notes: la debitered en el lavado.
Con 05 fermento a 18° por 7 días, luego empiezo a bajar la temperatura de a 2° por día para llegar a los 6°-8° y pasar a secundario para clarificar con gelatina (1 semana mas)
1 sobre en 2 litros de starter.
|
|
COCO STOUT PILOT1
|
Sweet Stout
|
2300 Litres |
1.057 |
1.011 |
6.07 |
25.43 |
32.54 °L
|
2.9K |
0 |
|
|
Boil
Size: 2450 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 2.9 |
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: 6/30/2015 6:38 PM |
Notes: |
|
|
|