|
Australian Hopped Double IPA
|
Imperial IPA
|
4.75 Gallons |
1.091 |
1.023 |
9.85 |
87.11 |
8.72 °L
|
3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2015 8:12 PM |
Notes: 11/17/18: Originally created this recipe like five years ago and we never got around to it. Well, we sucked at IPAs for a while but we have slightly more confidence with them now.
This has been adapted for compatibility with our crazy amount of grains from Valley Malt's Community Supported Brewing program, hence the inclusion of local 2-row, honey malt and Warthog Wheat.
It's also not intended to be a modern NE style IPA. In fact, the hope is that we can make this one a bit more "old-school" with a modern flavor. We'll be using Whirlfloc and a clean yeast to try to achieve this goal. *crosses fingers*
Update: About 10% lower efficiency than we wanted, but okay. Ended up collection 4.75-4.8 gallons. Slightly different IBU due to messing around with hops to get things back on track, but not a huge deal. Threw a bunch of Super Pride in at whirlpool temp to make up some of those lost IBUs. Everything else seems to have gone well. Added one Whirlfloc tab and 4 tsp of yeast nutrient at 15 min. |
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|
Oat Milk Stout 2
|
Oatmeal Stout
|
5.5 Gallons |
1.064 |
1.015 |
6.44 |
34.38 |
35.39 °L
|
3K |
0 |
|
|
Author:
|
|
Chris Candler
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/30/2016 8:30 PM |
| Notes: |
|
|
Oberon Clone
|
American Wheat or Rye Beer
|
5 Gallons |
1.059 |
1.014 |
5.88 |
21.96 |
3.71 °L
|
3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2013 7:14 PM |
| Notes: |
|
|
32. Parti - Safbrew BE 256 -Abbaye Ale
|
American Strong Ale
|
17 Litres |
1.067 |
1.012 |
7.2 |
71.98 |
5.76 °L
|
3K |
2 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2016 10:24 AM |
| Notes: |
|
|
Yuenling Amber Lager Clone
|
Clone Beer
|
5 Gallons |
1.053 |
1.013 |
5.32 |
31.47 |
10.62 °L
|
3K |
4 |
|
|
|
| Boil
Size: 6.85 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/17/2015 6:41 PM |
| Notes: |
|
|
Blonde Stout
|
Blonde Ale
|
5.5 Gallons |
1.072 |
1.018 |
7.11 |
46.89 |
8.27 °L
|
3K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 65 |
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: 12/24/2017 6:06 PM |
Notes: Toast the barley and oats at 300, stirring every 15 minutes, until golden
Add maltodextrin with ten minutes left in the boil
8oz coffee beans (dry-bean for 24 hours)
5oz Cacao nibs -- soak in vodka for four days, strain, freeze and remove fat cap before adding on bottling day
Bottling: .5 cup table sugar; add .5# lactose if desired |
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Nenna Milk Stout Vanilla
|
Sweet Stout
|
18 Litres |
1.068 |
1.024 |
5.87 |
41.25 |
38.75 °L
|
3K |
2 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 68 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Injection |
Priming Amount: 2ml (5.5g/L) priming sugar |
Creation
Date: 1/14/2017 5:41 PM |
Notes: Fermentation (Primary): 18-19c until attenuation
Fermentation (Secondary): 3 days with +1 ̊c per day until 21-22c
Maturation: +10 days at 12.5-13.5c
Cold Crash: +4days at 0.5c
Add Torrified Barley on Mash-out rest
Add Lactose to 15 min boil |
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Paradisi Mead
|
Semi-Sweet Mead
|
1 Gallons |
1.126 |
1.031 |
12.4 |
0 |
5.1 °L
|
3K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
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: 8/9/2013 12:33 AM |
| Notes: 3 lbs honey (2 lb orange blossom and 1 lb buckwheat) added to water to make a little over 1 gallon, boiled 15 minutes and then racked to the bucket, used Champagne yeast to ferment. 10 oz. grapefruit added end of boil at 160 deg F. |
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|
Bakke Brygg Saison 50 L
|
Saison
|
50 Litres |
1.052 |
1.004 |
6.3 |
25.82 |
3.41 °L
|
3K |
1 |
|
|
|
| Boil
Size: 58 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 77 |
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: 8,5 g sukker/L |
Creation
Date: 5/28/2015 7:36 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 40 l meskevann og 28 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 64 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.
La gjæringstemperaturen stige fritt til 20 grader ila. 2 dager. La deretter stige fritt til 24 grader og hold til gjæringen har stoppet og du evt. måler at FG er stabil. WLP565 kan jobbe tregere enn andre gjærstammer ned mot de siste SG-poengene, og om man bruker denne gjæren kan det være lurt å la ølet få stå på gjærkaken 1-2 uker lengre før tapping enn man normalt praktiserer med andre gjærstammer, altså totalt 3-4 uker.
Gjæralternativer: WLP566, WLP590, Danstar Belle Saison, Safbrew BE-134
Med denne mengden primingsukker vil alkoholkonsentrasjonen i ølet øke med ca. 0,4% etter karbonering. |
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Fest
|
Festbier
|
5.7 Gallons |
1.056 |
1.011 |
5.9 |
22.53 |
4.9 °L
|
3K |
0 |
|
|
|
| Boil
Size: 6.41 Gallons |
Boil Time: 45 |
Boil Gravity: 1.05 |
Efficiency: 71 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/13/2018 6:32 PM |
| Notes: |
|
|
COLE HOUSE PORTER
|
English Porter
|
75 Litres |
1.052 |
1.01 |
5.48 |
45 |
33.69 °L
|
3K |
0 |
|
|
|
| Boil
Size: 80.1 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 82 |
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: 11/4/2016 1:00 PM |
| Notes: |
|
|
(2016-04-04) Crystal Ying Yang
|
International Amber Lager
|
6 Gallons |
12.95 |
3.17 |
5.25 |
18.28 |
10.91 °L
|
3K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 9.8 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/3/2016 5:37 PM |
Notes: Washed WLP 940 Slurry. Added Carafa III after ramp to 158.
Bucket PF |
|
|
Cristmass Ale
|
Belgian Specialty Ale
|
24 Litres |
1.062 |
1.011 |
6.78 |
40.27 |
22.58 °L
|
3K |
2 |
|
|
|
| Boil
Size: 40 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2013 4:41 PM |
| Notes: Not tested yet. |
|
|
*Yacobson Baltic Brett Porter
|
New England Cider
|
5.5 Gallons |
1.075 |
1.015 |
7.82 |
19.32 |
36.67 °L
|
3K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 65 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2016 2:09 AM |
Notes: rolled oats should be naked oats..http://www.midwestsupplies.com/maillard-malts-simpsons-golden-naked-oats.html
http://www.milkthefunk.com/wiki/Brettanomyces#Pitching_Rate_Calculators
Use blowoff tube then tinfoil (reduces pressure)
Add wood, he says you need 1-2 weeks crash to get yeast to settle, review sour book for bottle conditioning p188
69 ferment raise to 72
Oxygen as normal
2-3 weeks for ferment, 2-3 weeks to rest and undergo secondary fermentation run and ensure Gravity is done |
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|
Bakke Brygg Belgisk Amber Ale 20L
|
Belgian Specialty Ale
|
20 Litres |
1.053 |
1.013 |
5.21 |
28.97 |
8.23 °L
|
3K |
1 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2014 2:33 PM |
| Notes: Kjøl ned vørter til 18 grader før pitching av gjær. |
|
|
Cascade APA
|
American Pale Ale
|
23.8 Litres |
1.06 |
1.011 |
6.48 |
34.59 |
5.18 °L
|
3K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 65 |
Boil Gravity: 1.051 |
Efficiency: 74 |
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: 4/2/2016 7:49 AM |
| Notes: |
|
|
#53 Caroli's Scottish Ale
|
Scottish Export
|
40 Litres |
1.048 |
1.016 |
4.13 |
14.76 |
11.92 °L
|
3K |
0 |
|
|
|
| Boil
Size: 50 Litres |
Boil Time: 120 |
Boil Gravity: 1.038 |
Efficiency: 83 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/9/2015 9:34 AM |
Notes: CaCl2 - 20g to mash
one gallon of first run-offs collected and boiled down to one quart over 150 min to yield thick, brown, syrupy liquid. added to the boil just before flame-out
roasted barley = roasted wheat
83% of yield (40L of wort at 1.048).
Yeast inoculated after activation but without starter. fermentation started after 36h.
everything mashed together at 70C for 45min. |
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|
Prickly Pear Mead
|
Other Fruit Melomel
|
5 Gallons |
1.172 |
1.048 |
16.25 |
0 |
0 °L
|
3K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.156 |
Efficiency: 100 |
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: 7/24/2017 4:55 AM |
Notes: Prickly Pear Preparation
singe off needles
rinse
cut in half
boil in 2 gal of water for 2 hours
mash it up near the end of boil
strain through dish towel
mix juice and honey in fermentor
add 1 pkg Lalvin Champagne yeast EC-1118 |
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|
Gnarly Barley Jucifer Clone
|
American IPA
|
5 Gallons |
1.061 |
1.015 |
6.09 |
29.04 |
4.15 °L
|
3K |
3 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2020 4:20 AM |
| Notes: |
|
|
German Helles Export
|
German Helles Exportbier
|
5.5 Gallons |
1.057 |
1.013 |
5.88 |
29.24 |
5.21 °L
|
3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 51 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/31/2017 5:14 AM |
| Notes: |
|
|
|
|