Imperial Red Ale
|
Irish Red Ale
|
6.5 Gallons |
1.091 |
1.024 |
8.82 |
103.16 |
19.3 °L
|
2.8K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 72 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2015 3:53 PM |
Notes: |
|
Pliny The Elder - Vinnie Cilurzo
|
American IPA
|
22.7 Litres |
1.074 |
1.016 |
7.6 |
178.05 |
8.67 °L
|
2.8K |
1 |
|
|
Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 3/24/2013 11:10 AM |
Notes: Directions
Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete. Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose, and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort to 67° F (19° C) and transfer to fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67° F (19° C) until fermentation activity subsides, then rack to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then add the second set. Age five more days then bottle or keg the beer. |
|
Common Room ESB
|
Extra Special/Strong Bitter (ESB)
|
34 Litres |
1.061 |
1.016 |
5.91 |
38.83 |
13.56 °L
|
2.8K |
3 |
|
Author:
|
|
Mall
|
|
Boil
Size: 44 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2015 1:06 AM |
Notes: 1st run 15.5 Ltrs OG 1.085 temp adjusted |
|
Boyd's 40 Word Bourbon Barrel Ale
|
Wood-Aged Beer
|
5 Gallons |
1.089 |
1.022 |
8.79 |
54.76 |
12.18 °L
|
2.8K |
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: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2015 8:46 PM |
Notes: |
|
NHC Belgian Pale Ale
|
Belgian Pale Ale
|
5.5 Gallons |
1.054 |
1.012 |
5.46 |
27.38 |
8.19 °L
|
2.8K |
0 |
|
Author:
|
|
isoscelesjones
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 76 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2013 3:11 PM |
Notes: |
|
Toast And Marmalade
|
Specialty Beer
|
21 Litres |
1.065 |
1.017 |
6.3 |
61.35 |
8.97 °L
|
2.8K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 2.5 |
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: 11/5/2015 10:27 AM |
Notes: So the idea is that the Vienna malt will give the beer an orange colour; the Victory malt will add a toast flavour; the Cascade will give a citrusy aroma; and of course steeping the orange peel will hopefully add the orange flavour.
With luck this will add up to a toast and marmalade theme :-) |
|
Festbier
|
Festbier
|
5 Gallons |
1.059 |
1.013 |
6.04 |
21 |
3.87 °L
|
2.8K |
0 |
|
|
Boil
Size: 6.19 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 78 |
Mash Thickness: 1.26 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 62 ° F |
Priming Method: dextrose |
Priming Amount: 3.1 oz |
Creation
Date: 7/30/2013 11:26 PM |
Notes: Born on 4/1/25. Cold Crash on 4/30. Keg on 5/1/25. |
|
Ruby Mild
|
British Strong Ale
|
23 Litres |
1.04 |
1.008 |
4.24 |
20.44 |
15.44 °L
|
2.8K |
0 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/24/2018 10:26 AM |
Notes: Inspired by a Ruby Mild by Rud Gate brewery in York, UK this is a sort of clone.
In photo, original is in left glass, clone in middle.
Great taste, needed more time to age and slightly more ruby colour |
|
Fresh Hop Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.052 |
1.016 |
4.72 |
195.98 |
11.13 °L
|
2.8K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
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: 9/13/2015 12:04 AM |
Notes: |
|
Baltic Porter
|
Baltic Porter
|
6 Gallons |
1.086 |
1.019 |
8.78 |
40.27 |
32.63 °L
|
2.8K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2015 3:51 AM |
Notes: Added 1lbs of dried malt extract in boil to adjust gravity. Also added 1oz Roasted, 2oz carafa III, and blackprinz at 15 minutes end of mash to adjust color.
Beer came out perfect beautiful aroma roasty, with hints of chocolate notes complex. Black beauty with tan head tight bubbles. Flavor is smooth with complex roasted notes (not burnt).
Sweetness starts and finishes the beer not cloying. |
|
Ballast Point Sculpin Ale Clone
|
American IPA
|
5.5 Gallons |
1.072 |
1.017 |
7.19 |
90.77 |
6.64 °L
|
2.8K |
5 |
|
Author:
|
|
jehbrewer
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2014 3:39 PM |
Notes: This is a fantastic clone of Ballast Point's Sculpin Ale. A ton of hops aroma and flavor, beautiful color, nice head retention and lacing.
- Do iodine test pre-boil to ensure conversion was successful
- Days 1-7 Primary
- Days 8-14 Secondary
- Days 15-21 add dry hops to secondary
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle |
|
Mt. Rainier
|
American Amber Ale
|
23 Litres |
1.051 |
1.01 |
5.41 |
39.89 |
14.99 °L
|
2.8K |
1 |
|
|
Boil
Size: 23 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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2016 8:22 PM |
Notes: |
|
Live Oak Leaf Brown
|
Southern English Brown
|
7 Gallons |
1.069 |
1.016 |
7.01 |
41.26 |
35.49 °L
|
2.8K |
0 |
|
|
Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 73 |
Mash Thickness: N/A |
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: 6/26/2013 7:09 PM |
Notes: |
|
(2016-04-04) Crystal Ying Yang
|
International Amber Lager
|
6 Gallons |
12.95 |
3.17 |
5.25 |
18.28 |
10.91 °L
|
2.8K |
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 |
|
06: Black Cherry Wheat #2
|
Belgian Specialty Ale
|
5.5 Gallons |
1.051 |
1.009 |
5.51 |
15.97 |
26.91 °L
|
2.8K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 1/18/2015 10:48 PM |
Notes: Brew Day 1/19/15
Made Belgian yeast starter night before. Sat for 20 hrs before pitching.
Will split batch this beer into 2 carboys. 1 will be 2.5g of wort on top of 1 quart of pure black cherry juice. The other carboy will have no juice. |
|
CM Wit
|
Witbier
|
25 Litres |
1.05 |
1.009 |
5.41 |
16.75 |
3.05 °L
|
2.8K |
2 |
|
|
Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: Invert sugar |
Priming Amount: 150 |
Creation
Date: 2/11/2014 9:32 AM |
Notes: Primary fermentation 14 days @ 20C.
Carbonation 2 weeks @ 20C. |
|
Prickly Pear Mead
|
Other Fruit Melomel
|
5 Gallons |
1.172 |
1.048 |
16.25 |
0 |
0 °L
|
2.8K |
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 |
|
Kramtukas
|
Scottish Heavy 70/-
|
4.8 Litres |
1.04 |
1.013 |
3.58 |
16 |
13.98 °L
|
2.8K |
0 |
|
|
Boil
Size: 6.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2013 9:44 PM |
Notes: |
|
#52 Banana Wine
|
Apple Wine
|
20 Litres |
1.041 |
1.008 |
4.34 |
0 |
5.29 °L
|
2.8K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 80 |
Mash Thickness: 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: 10/19/2015 9:50 AM |
Notes: Carrots - 3 kg.
After 7 days gravity dropped to 1.008. 1 kg of sugar added in 0.5 L of water.
After additional 7 days gravity = 1.003 and next ~1.2kg of sugar added in 0.5 L of water.
|
|
Min Stora Starka
|
American IPA
|
18 Litres |
1.066 |
1.013 |
7.29 |
51.43 |
8.11 °L
|
2.8K |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 1.04 bar |
Creation
Date: 9/5/2017 4:13 PM |
Notes: 14 days in primary @ 20c
3 days coldcrash
Bottle and lager minimum 6 weeks |
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