|
EBH Morning Sun IPA
|
American IPA
|
11 Gallons |
1.068 |
1.014 |
7.17 |
65.31 |
9.16 °L
|
2.9K |
2 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 66 |
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: 7/14/2012 7:01 PM |
| Notes: |
|
|
Noble Kellerbier
|
Specialty Beer
|
25 Litres |
1.061 |
1.015 |
6.03 |
34.94 |
7.25 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 75 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/19/2013 6:23 PM |
| Notes: |
|
|
PINK MIST 23L
|
Saison
|
23 Litres |
10.012 |
1.03 |
4.73 |
17.22 |
3.95 °L
|
2.9K |
3 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 9.2 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2020 11:29 AM |
Notes: MASH PH 5.2-5.4
WORT PH 5.1-5.3
1.5kg Raspberry Purree into Secondary |
|
|
All Grain Irish Red
|
Irish Red Ale
|
4 Gallons |
1.055 |
1.013 |
5.47 |
26.47 |
14.41 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
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: 2/17/2014 10:05 PM |
| Notes: |
|
|
Mexican Hot Chocolate Stout
|
American Stout
|
5.5 Gallons |
1.068 |
1.018 |
6.66 |
47.38 |
39.55 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 63 ° F |
Priming Method: co2 |
Priming Amount: 12.76 psi |
Creation
Date: 2/16/2020 1:07 AM |
| Notes: Cut up the chile peppers and steep the chile pepper blend and cinnamon chips in a nylon bag in the hot wort for at least 13-15 minutes after the boil is complete. When the final gravity is reached, steep the “dry spices” in the fermented beer for 3–5 days. |
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Crags Ale - 30l
|
Best Bitter
|
30 Litres |
1.043 |
1.01 |
4.29 |
33.29 |
8.56 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 35.1 Litres |
Boil Time: 75 |
Boil Gravity: 1.037 |
Efficiency: 72 |
Mash Thickness: 2.5 |
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: 2/24/2015 2:05 PM |
Notes: Mash Liquor - 16 Litres
Sparge Liquor - 25 litres. |
|
|
Vanilla Oatmeal Stout
|
Oatmeal Stout
|
5 Gallons |
1.06 |
1.017 |
5.69 |
59.35 |
40 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 0.83 |
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: 1/17/2015 4:12 PM |
| Notes: Add bourbon soaked vanilla beans. |
|
|
Breakside IPA Clone
|
American IPA
|
2.5 Gallons |
1.059 |
1.011 |
6.33 |
69.63 |
6.12 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 60 |
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: 1/9/2017 1:01 AM |
| Notes: |
|
|
Balter XPA #2
|
American IPA
|
21 Litres |
1.064 |
1.011 |
6.98 |
110.53 |
6.56 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 77 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: Force carb |
Priming Amount: N/A |
Creation
Date: 10/5/2018 10:03 AM |
Notes: Brewed 5/10/18.
Step mash
Protein rest 50°C 20mins
Mash 66°C 60mins
Sparge 75°C 20mins
Wort looks very clear!
SG1064, temp 20°C, yeast pitched 6/10/18.
SG1010 14/10/18 (day 8), dry hopped 30g Cascade.
Kegged 22/10/18 (day 16).
|
|
|
Bakke Brygg Mild 25 L
|
Mild
|
25 Litres |
1.038 |
1.012 |
3.52 |
25.19 |
18.39 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 4,5 g sukker/L |
Creation
Date: 3/2/2015 1:20 PM |
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 12,5 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 68 grader i 60 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.
Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 2-4 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 10-14 dager).
Gjæralternativer: WLP002, WLP007, WLP013, WLP037, WLP023, Danstar London ESB, Safale S-04 |
|
|
Kitchen Sink #1
|
Irish Red Ale
|
10 Gallons |
1.062 |
1.016 |
6.04 |
24.79 |
13.82 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 14.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 68 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/6/2015 8:09 PM |
| Notes: |
|
|
Dry-Hopped Kettle Sour #1
|
Berliner Weisse
|
2.75 Gallons |
1.048 |
1.011 |
4.91 |
4.19 |
4.23 °L
|
2.9K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 10 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2016 6:37 PM |
Notes: After BIAB mash, top off volume to 3 gallons. Pasteurize wort (10 min 170) and cool to 110-118
Pitch lactobacillus (yogurt -- 2 Tbsp
Kettle sour with target pH 3.5 (Ended up 42 hrs)
Kettle in oven, temp around 100-120 during day but dropped to 80 overnight)
Quick boil to kill lacto and a little hop utilization. Cool to 70 while aerating (stirring aggressively) and pitch kolsch yeast.
|
|
|
Blanche Orange Coriandre
|
Witbier
|
20 Litres |
1.043 |
1.005 |
4.95 |
16.3 |
4.05 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 69 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/25/2017 5:21 PM |
| Notes: |
|
|
Chimay Grande Reserve
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.084 |
1.018 |
8.61 |
12.58 |
34.47 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 75 |
Mash Thickness: 1.75 |
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: 1/9/2021 9:44 PM |
| Notes: |
|
|
Coffee Blonde Ale
|
Blonde Ale
|
5.5 Gallons |
1.057 |
1.012 |
5.96 |
16.82 |
5.78 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.54 |
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: 2/14/2019 10:49 PM |
Notes: I've had a couple of "golden stouts" that I thought were very interesting and good, so my goal was to mimic that with my own recipe. I wanted to use golden/blonde ale as a general style, though I knew this was going to fall outside of some style guidelines.
I used lactose to provide some residual sweetness (think creamer in coffee), which worked really well I think. I tasted the beer after a few days in the keg (pre- coffee addition), and it had some sweetness but not too crazy. To add coffee flavor, I got some whole beans from a semi-local roaster (Wichita Spice Merchant). I spoke with one of the roasters there and he recommended "Brazil Maniqueira" (https://www.spicemerchant.com/product/brazil-mantiqueira/). I know next to nothing about coffee, so I would recommend using something you like or, if possible, consulting your local roaster. I added 8 oz of the coffee beans to a nylon mesh bag with some glass beads (to use as an anchor), and suspended the bag inside the keg with some unwaxed/unflavored dental floss. I tasted at 2 hours and was surprised how quickly the coffee flavor came through, but it wasn't quite where I wanted it. I tasted again at 4 hours and 7 hours, at which point I decided to pull the beans. The beer is pretty light so I didn't want to overpower the beer with coffee flavor. It ended up adding the desired roastiness and complexity that I was looking for. I'm super happy with this recipe. |
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|
Schiefloes White IPA
|
American IPA
|
21 Litres |
1.065 |
1.016 |
6.45 |
52.62 |
8.64 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2015 10:39 PM |
| Notes: |
|
|
Oktoberfest SMaSh
|
Märzen
|
5 Gallons |
1.056 |
1.011 |
5.83 |
20.86 |
8.2 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 2/11/2017 12:19 AM |
| Notes: |
|
|
Sweet Josie Brown Ale Clone
|
American Brown Ale
|
5.5 Gallons |
1.074 |
1.022 |
6.87 |
40.85 |
29.25 °L
|
2.9K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2015 1:28 AM |
| Notes: |
|
|
Better Half Amber Ale
|
American Amber Ale
|
5.25 Gallons |
1.061 |
1.014 |
6.09 |
34.82 |
12.91 °L
|
2.9K |
4 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 73 |
Mash Thickness: 1.33 |
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: 1/18/2015 4:50 PM |
Notes: 3rd place KROC Great American Beer Challenge 2013
3rd place Peterson AFB Home Brew Competition 2013
2nd Place Kokopelli Beer Co. Home Brew Competition 2014 |
|
|
1776 English Porter
|
Brown Porter
|
5.5 Gallons |
1.079 |
1.02 |
7.77 |
61.44 |
34.09 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 9 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: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2013 8:25 PM |
Notes: this is a porter in the style before the creation of black patent malts. in this style a percentage of the first runnings were drawn off and boiled to a dark caramelized syrup and then added back to the boil to add color and caramel sweetness. so that will be a part of this recipie. after mashing is compleat (before sparge) take 3/4 of a gallon of first runnings and carefuly reduce to a dark syrup without burning. start the boil with the rest of runnings,sparge, hops and licorice. once the syrup is ready add it to the boil in the kettle. side note, for this recipe also you need to steep the hops in 1q of 160•F water before adding, 30 min should be fine. when adding just throw all the hops and liquid into kettle. this is the way it was done in the later 1700s. |
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